Multi Grain Energy Bars

So being a cyclist, clif bars were always necessary for me on long ride in order to keep my energy up.  The only problem with the bars is that they're so stinking expensive.  So I looked on the internet for a cheaper alternative and found this recipe.  Though on one ride, it seemed that the food was too complicated for my body to digest and I started to get really bad stomach cramps.  I suggest eating these bars as pre-workout food so you can have long lasting carbs in your system.  All the ingredients can be found at any Sprouts or Trader Joes

Multigrain Energy Bars

Ingredients:

• 1/4 cup slivered almonds
• 1/4 cup toasted sesame seeds
• 1/4 cup dried tart cherries
• 1/4 cup dried currants
• 1/4 cup dried blueberries
• 1/4 cup dried apricots
• 1/2 cup 7-grain cereal (Bob's Red Mill)
• 2 cups rolled oats
• 1/2 cup blue agave (its like honey, but more healthy)
• 1/4 tsp kosher salt
• 1 cup organic almond butter
• 1 tsp vanilla extract

Preparation:

1. Toast the oats and almonds under a low broiler, allowing them to begin to turn a light golden brown before removing. Set aside to cool
2. Combine apricots, cherries, currants, and blueberries in a food processor. Pulse to mince, being careful not to allow it to paste up.
3. Add minced dried fruit, oats, almonds, and sesame seeds to a large bowl and mix well. I use my hands to gently roll the mixture, getting the dried fruit to seperate from itself and blend with the oats.
4. Bring 1/2 cup of water to a boil in a small sauce pan. Add the 7-grain cereal, stir thoroughly, and remove from heat. Allow it to rest in the pan for 2 minutes. Add peanut butter, honey, salt, and vanilla to the pan and return to a medium low heat, stiring frequently, for about 7 minutes. You want the mixture warmed througout and well combined. The mixture will begin to glisten and roll off the sides as you stir it. Do not overheat the mixture as you will need to be able to handle it.
5. Add the peanut butter mixture to the oat mixture and combine thoroughly. Work it with your hands to combine well.
6. Firmly press the mixture into a 8x8 glass baking dish. Don't be shy about it. You want to compress it into the bottom of the dish so that the top becomes level. I use a flat metal spatula. Allow the dish to rest at room temperature for two hours or longer. The longer you wait, the firmer the bars will be when you cut them.
7. Cut into bars and enjoy. The bars should be firm enough to retain shape, but will give to pressure.

freedricksonCOOKING

What or who is freedrickson?  Simply put, thats ME!  Bagagle Green would always make weird sounds out of the holes in his body, and for some reason the sound "free-drick-son" emerged from the depths of his mind to create a chef such as me.  And no, it is not pronounced FRED-rick-son. The name is FREE-DRICK-SON.  So this Bagagle and other friends, such as KillaCam, knew how to press my buttons when it came to food.  When all the preparation in cooking a meal was done, these free loaders would casually come close to me and stare at my food, then look at me, lick the lips, look back the food and say,"soo, what you eating... looks good."

"Yeah...its good," as they lean a little bit closer.

"sooo, whats in there dude?"

"Get away and make your own food."

This inspired me to come up with a place to share all the foods that I eat so Bagagle, KillaCam, and whoever cares can cook the same food with out being a freeloader.

So freedricksoncook came about one day when I made some food for bagagle, and as I prepared, tasted, and gave the food the phrase, "freedricksonCOOK, I'm da best, I'm da best" was born.  

Enjoy